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Old 04-02-2008, 01:37 PM   #11
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Fry like a whole turkey....When they are done they will float to the top!!

Cute little devils!

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Old 04-02-2008, 02:44 PM   #12
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If you are really lazy (like me), I never remember to pull the bird out to defrost it first, so it goes into the slow cooker totally FROZEN. Set it on LOW and come back 8 hours later and the meat falls off the bones. Works for whole chickens too though I recommend thawing under running water long enough to get the innards packet out.

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Old 04-02-2008, 06:17 PM   #13
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According to Rival's Customer Service rep, they do not recommend placing frozen meat in the Crock Pot. It takes too long to come to safe temperatures and serious problems can result. This is why they upped the temperature of their slow cookers.
I have to agree with Goodweed. I was reading the original post and thought "no way would I put a game hen in the crock pot." They are very small and require only 30 minutes roasting at 350. If you want to make game hen salad (as in chicken salad) you will find the taste much nore suitable for this dish because the meat roasts rather than steam or boil in the crock pot. Or split it open and put it on the grill. This is a VERY tender bird so it doesn't require nor should it have long, slow cooking.
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Old 04-02-2008, 07:48 PM   #14
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Originally Posted by *amy* View Post
Has anyone tried cooking game hens in a slow cooker? Any tips? I need to free up the freezer & the oven will be tied up. Thought I'd turn it into chicken salad - so minimal seasonings preferred. (Don't care for the skin.) TIA
I would stick it in the crockpot with some water and chicken stock, let it cook. Should make good chicken salad.... or chicken and noodles.....
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Old 04-03-2008, 11:05 AM   #15
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this easter I cooked a 6.5lb turkey in the crock pot..due to the Ham being in the oven...from all the research I did, I just defrosted it, and rubbed it with a packet of onion soup mix, and salt and pepper, and did high for 1 hour and low for the rest....

NOTHING ELSE ADDED and it came out really moist to my surprise.. the only issue was the skin didn't crisp or brown much.

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Old 04-18-2008, 07:13 PM   #16
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Sorry, but I just have to cook these little gamey birds on the grill. This method of
cooking gives you lovely skin (very sweet when it is crisp and the fat rendered), and the
wing can almost be eaten whole, i.e. you can eat the entire tippet of the wing. It is that
done and crispy. mmmmm
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Old 04-18-2008, 08:01 PM   #17
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Butterfly and grill. Then remove the skin.
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Old 04-18-2008, 08:09 PM   #18
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Originally Posted by Jeekinz View Post
Butterfly and grill. Then remove the skin.
Save the skin for Marty. mmmmmm
Happy cooking, Marty.
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Old 04-18-2008, 09:13 PM   #19
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I "chickened" out & baked them - one with lemon juice & herbs, & the other with soy sauce, ginger, garlic, & I can't remember what else. Sooo, I had two different chicken-flavored salads to keep in the fridge... & a few little wings to munch on.

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